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4 Serves
109 Mins
Place the whole chicken in a large pot, cover with water, and bring to a boil. Reduce heat and simmer until the chicken is tender, about 60 minutes.
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SaudiVitamin E
0 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
279 µg / 400 µgCalcium
393 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
373 mg / 420 mgPhosphorus
250 mg / 1,250 mgPotassium
1935 mg / 4,700 mgSodium
1224 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
53 µg / 55 µgFiber
10 g / 28 gSugar
2 g / 50 gSaturated Fat
0 g / 20 gCholesterol
6 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Remove the chicken, shred the meat, and strain the broth. Return the broth to the pot and bring to a simmer.
In a separate bowl, whisk the eggs with lemon juice until smooth. Slowly temper the egg mixture by adding a ladle of hot broth while whisking constantly to prevent curdling.
Gradually pour the tempered egg mixture back into the pot of simmering broth, stirring continuously until the soup thickens slightly. Do not let it boil.
Add the shredded chicken back into the soup, season with salt and pepper, and serve immediately.
15
g26
g17
g
Hungarian
Greek